100 exceptional creations signed by the great masters of Relais Desserts
The most valuable recipe book of elBarri desserts
30 indispensable ice creams and sorbets have been selected to produce a suitable display case, at the same level as a more pluralistic, demanding, and informed clientele
The EPGB gathers all the artisan pastry in 230 fundamental recipes, 100% accurate, and only for professionals. Only in spanish.
The main techniques in chocolate, marzipan, and pastillage, and Enrique Navarro’s basic recipe book in a new reissue
Participation record and new cavalcade of creativity in different formats, combinations of flavors, and local products.
A personal look at the popularity of a pizza, a focaccia or a brioche, through the use if Mediterranean savory ingredients. Original, intense, and varied results
Sugar transformed into an artistic substance so as to give shape to this author’s more personal works of art. Technique, step-by-step booklet, and recipes included
Classical creations of the great Spanish pastry master like the capuchina, the panettone, or the bell of Isomalt, shown with all luxury of details
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.